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Creamy Garlic Mushroom Chicken

September 23, 2022 (Last Updated: September 20, 2023) by Chris Collins

This Creamy Garlic Mushroom Chicken is an absolute dream and couldn’t be easier to whip up for dinner! It comes together in around 30mins. Plus, is there any better combo than cream, chicken, garlic and mushrooms?!

 As one of my most loved and most popular recipes, I had to include this in my Debut Cookbook ‘Comfy’!

close up shot of creamy mushroom garlic chicken in cast iron skillet garnished with parsley

Preparing the Chicken

For this recipe we’re going to be using boneless skinless chicken breast. To prepare the chicken, I recommend slicing each breast horizontally through the centre to create 4 even-sized breasts. This will not only allow the chicken to cook faster, but also more evenly too.

Dredging through Flour

For this recipe I like to give the chicken a light coating in flour before it hits the pan. This will not only give the chicken a nice golden crust, but it’ll also help the chicken absorb the sauce and cling to it.

Seasoning the Chicken

You’ll want to season the flour with more seasoning than you usually would coat the chicken in, just because not all of the flour attaches. For this recipe we’re keeping things simple and using salt & black pepper, alongside garlic powder to kick off the garlic theme.

Process shots: lay chicken on chopping board (photo 1), slice through the centre (photo 2), add to seasoned flour (photo 3), coat then shake off excess (photo 4).

4 step by step photos showing how to dredge chicken breast

Cooking the Chicken

To cook the chicken, we’re going to pan-fry it. Mainly for speed, but also so we can get a nice crust on the chicken. It also means everything is then cooked in the same pan, which is handy!

I like frying in butter and oil. The butter adds gorgeous flavour to the chicken whilst the olive oil helps prevent the butter from burning/drying out.

Process shots: add chicken to oil & butter in pan (photo 1), fry both sides until golden & just about cooked in the centre (photo 2).

2 step by step photos showing how to fry chicken breast

Creamy Garlic Mushroom Sauce

Okay, chicken done and dusted, let’s talk sauce.

What kind of Mushrooms to use?

I like using baby button mushrooms and slicing them on the thinner side. This way you can still baste the chicken in the sauce without huge mushrooms getting in the way. Plus the smaller size allows the mushrooms to cook quicker.

Using Heavy/Double Cream

You’ll definitely want to use heavy (US) double (UK) cream for this recipe. Using something thinner like milk or half & half will leave the sauce way too thin. Plus this is a slightly indulgent dinner, so the rich flavour of the cream works perfectly 😋

Using Lemon Juice

Speaking of richness, you don’t want a sauce that’s so rich it’s sickly. As such, I do a combo of half cream and half chicken stock (this also adds more flavour). I also like to add a very gentle squeeze of lemon juice towards the end. The lemon juice helps cut through the richness without altering the flavour too much. This is optional, but in all cases, only 1/2-1tsp is needed.

Process shots: remove chicken and melt butter (photo 1), add mushrooms (photo 2), fry then fry garlic (photo 3), add cream, stock, chives and parsley (photo 4), simmer then add parmesan, lemon juice and s&p (photo 5), add chicken back in (photo 6).

6 step by step photos showing how to make creamy garlic mushroom chicken

Creamy Garlic Mushroom Chicken FAQ

Do I have to dredge the chicken in flour?

Strictly speaking no, you could just coat the chicken with the seasoning. In which case you’ll want to halve the amount of seasoning.

How garlicky is this recipe?

This recipe only has 2 cloves of garlic, however the chicken is also seasoned in garlic powder and the sauce has chives in it too. So all in all, I think it’s enough to keep the garlic fiends among us happy without it being completely overbearing!

Can I use different mushrooms?

You can, just make sure they’re thinly sliced and on the smaller side (i.e. not portobello or large flat mushrooms).

close up shot of black spatula lifting creamy garlic mushroom chicken out of cast iron skillet

Serving Creamy Mushroom Garlic Chicken

Here I’ve served with Mashed Potatoes and Garlic Green Beans (if you’re feeling EXTRA garlicky!). Rice makes a good sub for mashed potatoes, and Broccolini makes a good sub for green beans.

Alrighty, let’s tuck into the full recipe for this creamy garlic mushroom chicken shall we?!

overhead shot of creamy garlic and mushroom chicken served on white plate with green beans and mash

How to make Creamy Garlic Mushroom Chicken (Full Recipe & Video)

close up shot of creamy mushroom garlic chicken in cast iron skillet garnished with parsley

Creamy Garlic Mushroom Chicken

This Creamy Garlic Mushroom Chicken is an absolute dream and couldn't be easier to whip up for dinner!
4.77 from 13 votes
Print Pin Rate
Servings (click & slide): 4
Course: Dinner / Main Course
Cuisine: Western
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories per serving: 423kcal
Cost per serving: £2 / $2.50

Equipment:

  • Large Deep Pan & Tongs
  • Large Shallow Dish (for dredging chicken)
  • Wooden Spoon
  • Sharp Knife & Chopping Board
  • Jug (for stock)
  • Fine Cheese Grater (for parmesan)

Ingredients (check list):

Chicken

  • 2x 9oz/250g Chicken Breasts, brought close to room temp
  • 1/4 cup / 40g Flour (see notes)
  • 1 tsp EACH: Salt, Garlic Powder
  • 1/2 tsp Black Pepper
  • 1 tbsp EACH: Olive Oil, Butter (preferably unsalted)

Sauce

  • 9oz / 250g Baby Button Mushrooms, sliced fairly thin
  • 3/4 cup / 180ml Heavy/Double Cream, at room temp
  • 3/4 cup / 180ml Chicken Stock
  • 1oz / 1/3cup / 30g freshly grated Parmesan
  • 2 large cloves of Garlic, finely diced
  • 1 tbsp finely diced Fresh Parsley, plus more to garnish if desired
  • 1 tbsp finely diced Fresh Chives
  • 1 tbsp Butter, preferably unsalted (can sub oil, this is to fry the mushrooms)
  • 1/2 - 1 tsp Lemon Juice (see notes)
  • Salt & Pepper, to taste

Instructions:

  • Horizontally slice each chicken breast right through the centre to create 4 even-sized breasts.
  • In a large shallow dish combine 1/4 cup flour with 1 tsp garlic powder & salt and 1/2 tsp black pepper. Dredge each chicken breast through the flour to coat, then shake off excess and place to one side.
  • Heat up 1 tbsp oil and butter in a large pan over medium-high heat. Add the chicken and fry both sides for a few mins, or until golden on the outside and just about cooked through the centre. Remove and place chicken to one side.
  • Melt in 1 tbsp butter and add the mushrooms. Fry until they form a golden crust, then reduce heat to medium. Add garlic and fry for another 1-2mins. Pour in stock and cream, then add chives and parsley. Simmer for 5mins or so, until the sauce starts to thicken slightly.
  • Stir in parmesan, then add a very gentle squeeze of lemon juice and salt & pepper to taste. Simmer for another minute or so to thicken a little more if you need to.
  • Add chicken back in and baste in the sauce. Serve up and enjoy!

Quick 1 min demo!

Notes:

a) Flour - Coating the chicken in flour will help give it a nice golden crust as it fries. It also helps absorb the sauce and helps it cling to the chicken. I do recommend using it, but if you don't have flour/don't want to use it, just directly coat the chicken with half of the seasoning (i.e. 1/2 tsp salt & garlic powder and 1/4 tsp black pepper).
b) Lemon Juice - This is purely to cut through the richness of the sauce, not necessarily to add flavour. I find 1/2 - 1 tsp does the trick so you won't need much. If you don't find the sauce too rich at all you can leave this out! 
c) Unsalted Butter - I always like using unsalted butter, just to get more control over the saltiness of the dish. If you only have salted butter, it's not a deal breaker, just don't chuck in a load of salt in the sauce before you've taste tested beforehand.
d) Serving - Here I've served with Mashed Potatoes and Garlic Green Beans (if you're feeling EXTRA garlicky!). Rice makes a good sub for mashed potatoes, and Broccolini makes a good sub for green beans.
e) Calories - Assuming half the flour/seasoning sticks to the chicken. No sides included in calculation.

Your Private Notes:

Nutrition:

Nutrition Facts
Creamy Garlic Mushroom Chicken
Amount Per Serving
Calories 423 Calories from Fat 255
% Daily Value*
Fat 28.32g44%
Saturated Fat 14.386g72%
Trans Fat 0.073g
Polyunsaturated Fat 1.832g
Monounsaturated Fat 9.444g
Cholesterol 164mg55%
Sodium 498mg21%
Potassium 696mg20%
Carbohydrates 8.35g3%
Fiber 0.9g4%
Sugar 2.6g3%
Protein 33.84g68%
Vitamin A 959IU19%
Vitamin C 4.1mg5%
Calcium 107mg11%
Iron 1.23mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
Tried this recipe?Show me how you got on by tagging @dontgobaconmyheart_ on IG and #dontgobaconmyheart
Looking for more?You'll find plenty more delicious comfort food like this in my Debut Cookbook 'Comfy'

After another garlic chicken recipe? Check out my Garlic Butter Chicken!

For more similar recipes check out these beauties:

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Recipe Rating




35 Comments

  • Reply
    JP Peterson
    July 10, 2023 at 1:40 am

    I made this for two hungry daughters, both mushroom lovers. I had to use larger mushrooms – fine, but this definitely requires a very large pan and generates a lot of mushroom jus if too many. One other trick – added a bunch of fresh basil from the garden for punch. Served with basmati (slightly dry to absorb the sauce), added a wee bit of white wine at the end of garlic frying, plus some balsamic/maple syrup carrots.
    The results were amazing – everyone cleaned their plate – 5 stars!

    • Reply
      Chris Collins
      July 10, 2023 at 3:07 pm

      So great to hear this went down well! Thanks so much for popping back for a review 🙂 C.

  • Reply
    Lee
    June 17, 2023 at 11:33 am

    5 stars
    Just wonderful , our new favourite

    • Reply
      Chris Collins
      June 17, 2023 at 2:27 pm

      Thanks Lee! 🙂 C.

  • Reply
    Sonja Deibel
    June 1, 2023 at 1:03 am

    3 stars
    my sauce never did thicken up. Any tips, please?

    • Reply
      Chris Collins
      June 1, 2023 at 10:18 am

      As long as you’re using heavy/double cream it definitely will thicken. Just keep simmering/stirring away 🙂 C.

  • Reply
    Dee
    April 25, 2023 at 5:36 pm

    5 stars
    One of the nicest chicken dishes I have ever cooked. Both my husband and I almost licked our plates.
    Trying the sauce this week with pan fried pork chops

  • Reply
    sylvia
    April 1, 2023 at 11:39 pm

    I’m wondering if I could add in fresh spinach leaves?

    • Reply
      Chris Collins
      April 2, 2023 at 10:32 am

      I don’t see why not!

  • Reply
    LorraineB
    March 24, 2023 at 1:56 pm

    4 stars
    I have just made this recipe and it smells amazing. My only concern is that in the ingredients you did not list the Parmesan cheese, which caught me off guard I am too a home cook and I am so disappointed when ingredients are left of the contents and I am scrambling at the last minute. PS… are used skinless boneless chicken thighs and tarragon instead of the chives and parsley; still an amazing recipe.

    • Reply
      Chris Collins
      March 24, 2023 at 2:01 pm

      Hi Lorraine, glad this went down well! Tarragon is such a great herb in this recipe. Parmesan is definitely mentioned in the ingredients. Under ‘Sauce’ and in between chicken stock and garlic you’ll see ‘1oz / 1/3cup / 30g freshly grated Parmesan’. Hope this helps for next time 🙂 C.

  • Reply
    Rachel
    March 4, 2023 at 4:05 pm

    5 stars
    I just made this for a dinner party tonight and it is absolutely epic. Thank you!!

    • Reply
      Chris Collins
      March 5, 2023 at 10:48 am

      Ah that’s great to hear! Thanks so much for popping back for a review 🙂 C.

  • Reply
    Nancy
    February 28, 2023 at 8:24 pm

    5 stars
    Excellent and recommend it to my son. Easy to make and so delicious.

    • Reply
      Chris Collins
      March 1, 2023 at 10:37 am

      Thanks Nancy! 🙂 C.

  • Reply
    Emily
    February 21, 2023 at 6:55 pm

    5 stars
    Second time making this! Big hit with the family. Thanks!

    • Reply
      Chris Collins
      February 22, 2023 at 11:54 am

      So great to hear, Emily! Thanks so much for the review 🙂 C.

  • Reply
    Andrea Charles
    February 9, 2023 at 10:16 pm

    Could extra virgin olive oil be used with the unsalted butter? I don’t have plain olive oil

    • Reply
      Chris Collins
      February 9, 2023 at 10:30 pm

      Hi Andrea, I’m sure that’ll work just fine 🙂 C.

  • Reply
    Jen
    January 14, 2023 at 6:06 pm

    5 stars
    Made this tonight for dinner and it was bloody lush! Such a nice change to a boring chicken breast! Went down well with the family! I also added corn on the cob as well as the green beans! Thank you

    • Reply
      Chris Collins
      January 15, 2023 at 9:56 am

      So happy to hear this went down well, Jen! Thanks so much for the review 🙂 C.

  • Reply
    Elizabeth
    December 27, 2022 at 12:51 am

    5 stars
    Loved this recipe! Made it with chicken broth and used pasta. Next time I will go over the measurements to make more of the sauce and go with mashed potatoes instead. So delicious! Found you from Facebook reels. Thank you!!!

    • Reply
      Chris Collins
      December 28, 2022 at 2:06 am

      So great to hear this went down well, Elizabeth! Thanks for popping back for a review 🙂 C.

  • Reply
    Jessica Ayala
    December 19, 2022 at 1:28 am

    5 stars
    This was easy and delicious! Probably the best sauce I’ve ever made.

    • Reply
      Chris Collins
      December 19, 2022 at 11:42 am

      So great to hear, Jessica! Thanks for the review 🙂 C.

  • Reply
    Sandy
    December 5, 2022 at 5:36 pm

    5 stars
    This was a fabulous dinner. Great tasting and enjoyed by all.

    • Reply
      Chris Collins
      December 6, 2022 at 9:12 am

      Great to hear, Sandy!

  • Reply
    Cindy
    November 29, 2022 at 7:06 pm

    Would this work OK with thighs? It sound so delicious!

    • Reply
      Chris Collins
      November 30, 2022 at 10:57 am

      Thighs would definitely work, Cindy! You just won’t need to slice them in half (you could certainly pound to even thickness though). Enjoy 🙂 C.

  • Reply
    Dave Hill
    November 19, 2022 at 6:45 pm

    5 stars
    As a very novice chef I’ve just done this for my wife’s birthday and our anniversary meal. Couldn’t have gone better. Easy step by step instructions and it came out amazing. I’ll definitely try some of the others on your website.

    • Reply
      Chris Collins
      November 20, 2022 at 2:58 pm

      So happy to hear it went down well! Thanks for the review, Dave 🙂 C.

      • Reply
        Sandra Dunn
        May 8, 2023 at 4:16 pm

        Hi Chris
        Can’t wait to cook this. Only issue I have is I don’t eat cheese at all. Is there anything else I can use. Thank you

        • Reply
          Chris Collins
          May 9, 2023 at 10:17 am

          Hey Sandra! I’d probably leave out the parmesan and add in 1 tsp Dijon mustard, just to add a bit more complexity of flavour. C.

  • Reply
    Lewen
    October 21, 2022 at 9:49 am

    5 stars
    This Creamy Garlic Mushroom Chicken was so good, everyone was looking for seconds.
    A well written, easy to follow recipe.
    I know I probably shouldn’t have but I added some bacon and, for me, that made it just that bit nicer (I left out the added salt).

    • Reply
      Chris Collins
      October 21, 2022 at 10:31 am

      The bacon addition sounds amazing! Thanks for the review, Lewen! 🙂 C.

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